Did you know that Seattle is just a 7 hour direct flight from Iceland? That means I was able to score some Icelandic sheep liver at my local Farmers Market. Thank you little buddy!
I’ve had pastured beef liver many times and goat liver a few times. It tastes closer to goat liver, but I found the flavor superior. I cooked it just like I did my Beef Liver + Asparagus + Garlic recipe, only without the asparagus. My side dishes were steamed sweet potatoes and Brussels sprouts with some butter.
If you are unaware of just how awesome liver is nutritionally, check out the post on FreeTheAnimal titled Nutrition Density Challenge: Fruit vs. Beef Liver. As great as liver is, I figured that some of vitamins were getting destroyed during the cooking process so I started a habit that may gross out some people. Prior to cooking the liver, I cut off an inch or two and eat it raw. Whereas beef liver has a harshness when eaten raw, the Icelandic sheep liver had none. Had I not already chopped up the garlic, I may have eaten the entire liver raw.
I also believe this to be safe, since the liver was frozen for more than 2 weeks. Anyone else eating raw organ meat?
Brussels sprouts, sweet potatoes, Icelandic sheep liver